Buffalo Shrimp Lettuce Wraps

Grocery List

  • 1 tablespoon extra-virgin olive oil
  • 1 pound peeled and deveined large shrimp, chopped
  • 2 garlic cloves, minced
  • 1/3 cup hot sauce, such as Frank’s
  • 1 head romaine or butter lettuce, leaves separated, for serving (12 leaves)
  • 1 rib celery, sliced thin
  • 1/2 cup light blue cheese or ranch dressing, homemade or jarred
  • chopped chives, optional garnish

How to make it

  1. In a large skillet over medium heat, heat oil. Add shrimp and garlic.
  2. Cook, flipping halfway, until pink and opaque on both sides, about 2 minutes per side.
  3. Turn off heat and add the hot sauce, tossing to coat.
  4. Assemble wraps: Add scant 1/4 cup of shrimp to the center of a romaine leaf, then top with dressing, red onion and chives.

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